Raspberry Kiwi Pavlova Food

MIXED BERRY PAVLOVA

Steps:

• Preheat the oven to 180 degrees F.
• Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
• Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
• Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
• Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
• Sweetened Whipped Cream:
• Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
• Yield: 1 cup
• Triple Raspberry Sauce:
• Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.
• Yield: 2 cups

KIWI-BERRY PAVLOVA

Steps:

• Preheat oven to 200, with rack in center. Line a large rimmed baking sheet with parchment paper; set aside. In a small bowl, whisk sugar and cornstarch until combined.
• Make meringue: In a large mixing bowl, using an electric mixer on medium speed, beat egg whites, lemon juice, and salt until very frothy. Add 1 tablespoon sugar mixture every 30 seconds, until stiff, glossy peaks form, about 8 minutes total, scraping down sides of bowl halfway through.
• Mound meringue onto prepared baking sheet; gently spread to a 9-inch circle, with a well in the center and a 1-inch raised border around the edge.
• Bake until shell is crisp on the outside and marshmallowy on the inside, about 2 1/2 hours (reduce oven temperature to 175 if it starts to brown). Turn oven off; let meringue dry out in closed oven for another 2 1/2 hours, or up to overnight.
• Just before serving, using an electric mixer, beat cream and vanilla in a medium bowl until soft peaks form. Fill shell with whipped cream, and top with fruit. To serve, use a serrated knife to cut into wedges.

CHOCOLATE RASPBERRY PAVLOVA

Steps:

• Prepare the pan: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size.
• Flip the paper over so your meringue doesn't touch the pencil marks - you'll still be able to see the circle.
• Make the meringue: Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
• Add the chocolate: Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.
• Shape the meringue: Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula.
• Bake the meringue: Place in the oven, then immediately turn the temperature down to 300 degrees F and cook for one to one and a quarter hours. When it's ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers.
• Let it cool: Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you'reready to serve, invert onto a big flatbottomed plate and peel off the parchment.
• Decorate the Pavlova: Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter the raspberries on top. Coarsely grate the chocolate haphazardly over the top so that you get curls of chocolate rather than rubble, as you don't want the raspberries' luscious color and form to be obscured. You want the Pavlova to look like a frosted cake.

LEMON KIWI PAVLOVA

Steps:

• Lay a sheet of silicon or baking parchment on a baking tray.
• Preheat oven to 325°F.
• Whisk the egg whites in a clean, dry bowl until they are stiff.
• Whisk in the sugar a spoonful at a time. Blend the vinegar with the cornflour and whisk it, with the last spoon of sugar, into the egg whites.
• Spread the meringue out to roughly an 8" circle on the baking tray and build up the sides so that they are higher then the centre, this is for the filling.
• Put the baking tray in the centre of the oven, turn the heat down to 300F and bake the meringue for 1 hour. Turn the oven off but leave the pavlova in the oven to become quite cold (otherwise it might split open as it cools).
• Remove the pavlova from the baking tray and place on a serving dish.
• Place the condensed milk, cream and lemon juice in a bowl, beat until blended (taste after you just mixed it, you might want to add more condensed milk or lemon, to suit your taste) and the mixture is thick and creamy, then pile into the centre of the pavlova.
• Place in the fridge and leave to stand for at least 1 hour before serving.
• Peel and slice the kiwi fruit and arrange attractively around the edge of the lemon pavlova just before serving.

KIWI FRUIT PAVLOVA WITH RASPBERRY SAUCE

Steps:

• Heat oven to 275° F. Line cookie sheet with parchment paper.
• In large bowl, beat egg whites and cream of tartar at medium speed until soft peaks form. Gradually add 1 cup sugar, beating at high speed until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue onto paper-lined cookie sheet; spread into 12-inch circle.
• Bake at 275° F. for 1 hour. DO NOT OPEN OVEN. Turn oven off; leave meringue in oven with door closed for 30 minutes.
• In blender container or food processor bowl with metal blade, puree raspberries until smooth.
• To serve, cut meringue into 8 wedges; place on individual plates. Top wedges with kiwifruit slices and raspberry sauce.

RASPBERRY RIPPLE PAVLOVA

Steps:

• Make the semi-freddo. Push 140g/5oz of the raspberries through a sieve, leaving behind the seeds. Stir in 25g/1oz of the icing sugar. Whip the cream until like thick custard. Whisk in the mascarpone until the mix thickens, then stir in the remaining icing sugar.
• Drop spoonfuls of the cream mix into a deep, oblong plastic container, and fill in with a drizzle of sieved raspberries. Do not stir. Add another layer of cream and raspberries. Gently smooth the surface and press down lightly, then freeze for 2-21⁄2 hours until half frozen.
• Heat oven to 140C/fan 120C/gas 1. Line a large baking sheet with non-stick baking parchment. Draw a 20-22cm circle on the paper. In a large bowl, whisk the egg whites until stiff peaks form. Slowly whisk in the caster sugar until thick and glossy. Beat in the cornflour. Pile the meringue in soft folds onto the circle on the baking parchment. Scatter over the pistachios. Bake for 11⁄4-11⁄2 hrs until crisp on the outside and dry underneath. Cool then gently peel off the paper.
• Remove the semi-freddo from the freezer and pile in big spoonfuls on the pavlova. Finish off with a scattering of the remaining raspberries.

RASPBERRY PAVLOVA

Steps:

• Heat oven to 275ºF.
• Combine sugar and dry gelatin mix. Beat egg whites in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add sugar mixture, 1 Tbsp. at a time, beating constantly until stiff peaks form. Gently stir in cornstarch and lemon juice until blended.
• Spread into 8-inch round on parchment-covered baking sheet.
• Bake 1-1/2 hours. Cool completely.
• Transfer meringue to plate just before serving; top with remaining ingredients.

CREAMY VANILLA RASPBERRY PAVLOVA

Steps:

• PREHEAT oven to 225°F Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed 5 minute or until soft peaks form.
• Gradually add granulated sugar, 1 tablespoons at a time, beating on high speed until stiff peaks form.
• SPOON onto baking sheet covered with parchment paper.
• Using large spoon, make 10-inch circle of meringue, indenting slightly in the center of the circle to form a"crust.
• "Bake 1-1/2 hours.
• Cool.
• POUR milk into large bowl.
• Add dry pudding mix.
• Beat with wire whisk 2 minute or until well blended.
• Gently stir in whipped topping.
• Refrigerate 15 minute or until slightly thickened.
• Place meringue on serving plate.
• Spoon pudding mixture onto meringue, leaving a border of meringue showing.
• Place raspberries over pudding.
• Sprinkle with powdered sugar.

RASPBERRY KIWI PAVLOVA

Steps:

• Preheat oven to 275F and put rack in middle of oven. Line a small baking sheet with foil and set aside.
• Using a squeaky clean metal bowl, beat the egg whites with a squeaky clean electric mixer on medium speed. Beat until you can form soft peaks.
• Add the sugar to the egg whites tablespoon by tablespoon, beating after each addition. At this point, the egg whites should be glossy stiff peaks.
• Sprinkle the cornstarch and vinegar on the meringue and fold in gently. Add the raspberry extract and fold into the mixture, again gently.
• Spread the meringue on the foil covered baking sheet in a 7" circle or until about 1 inch high. Make shallow indentation in meringue, making sure sides are higher than middle.
• Bake the meringue for about 1 hour and 15 minutes.
• Turn off the oven and crack the oven door open so meringue cools slowly. Cool completely in oven. Meringue will look cracked on top, which is exactly right!
• Just before serving, take the pavlova out of the oven and remove it gently from the foil. Place on plate.
• Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing the berries and peel and slice the kiwifruit. Make sure the berries are not wet. Gently dry with paper towel.
• Gently spoon whipped cream into shallow indentation in pavlova. Arrange raspberries and kiwifuit on top of whipped cream.